Summary

Ingredients

• 8 chicken legs
• 1 kg potato (s)
• 0.5 kg ½ potato flour
• 2 tablespoon paprika powder, noble sweet
• 2 tablespoon curry powder
• 2 tablespoon chicken seasoning
• 1 tablespoon fondor
• 2 glasses red cabbage
• 1 teaspoon, heaped chicken broth
• 1 dash caramel for the sauce
• 1 tablespoon sauce thickener
• sugar
• 0.5 liter ½ water

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Instructions

1. Preheat oven to 180°C (356°F) using top and bottom heat or convection.
2. Wash chicken legs, pat dry, and trim excess fat.
3. Oil a baking sheet and arrange chicken legs skin-side up on it.
4. Season the chicken skin with fondor, curry powder, chicken seasoning, and paprika powder. Use paprika sparingly as it burns easily.
5. Bake chicken at 180°C (356°F) for 30 minutes.
6. Remove baking sheet, flip chicken legs, increase oven to 200°C (392°F), and bake for 30 minutes more until chicken reaches 74°C (165°F) in the thickest part.
7. While chicken bakes, peel and boil 1 kg potatoes for 15-20 minutes until tender.
8. Press cooked potatoes through a ricer or grinder.
9. Mix 0.5 kg potato flour into the pressed potatoes until fully combined.
10. Shape potato dough into balls, pushing a small hole through the center of each.
11. Bring a pot of water to a boil, then remove from heat.
12. Once water stops boiling, add dumplings and let steep for 15-20 minutes until cooked through.
13. After chicken is done, pour 0.5 liters of water onto the baking sheet.
14. Scrape and stir to dissolve spices and browned bits, then pour into a saucepan.
15. Season sauce with paprika powder and curry powder to taste.
16. Whisk in 1 heaped teaspoon of chicken broth.
17. Add a dash of caramel for color and sweetness.
18. If the sauce is too thin, thicken it with sauce thickener while whisking.
19. Bring sauce to a boil and taste to adjust seasoning.
20. Place roughly 2 glasses of red cabbage in a saucepan.
21. Add sugar until the cabbage tastes sweet.
22. Heat red cabbage for 5-10 minutes until warmed through.
23. Arrange chicken legs, dumplings, red cabbage, and sauce on serving plates.
24. Serve hot.
25. Optional tip: After 45 minutes of baking, increase oven to 220°C (428°F) for crispier chicken skin.